Recipe: Frankfurter Spaghetti (baked in cheese sauce, 1960's)

FRANKFURTER SPAGHETTI

FOR THE CHEESE SAUCE:
1/3 cup cut-up green bell pepper
1/3 cut-up onion
1/4 cup butter or margarine
3 tablespoons flour
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup evaporated milk
1 teaspoon Worcestershire sauce
1 cup grated process American cheese
FOR THE CASSEROLE:
1 lb. frankfurters, sliced
1 1/2 cups cooked spaghetti (cook 1/4 cup broken spaghetti)
1 cup buttered bread crumbs

In a 10-inch skillet cook green pepper and onion in butter until tender. Take off heat.

Stir in flour, oregano, salt, pepper, Worcestershire sauce and cheese. Stir over low heat until thick.

Stir in frankfurters (reserve a few slices for garnishing top during last 10 minutes of baking) and spaghetti. Put into greased 1 1/2 quart baking dish. Top with buttered bread crumbs.

Bake in a 350 degree F oven (moderate) for 30 minutes. (Garnish top with a few slices of franks the last 10 minutes.)

Makes 4-6 servings
From: Faith's Collection at Recipelink.com
Source: Recipe booklet: One wonderful dish makes the meal by Pet Milk Co., 1960